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16 All-American Recipes For Your Next Outdoor Gathering

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Buttermilk Fried Picnic Chicken 9/16

© Getty Images / E+ / LauriPatterson

Buttermilk Fried Picnic Chicken

Picnic baskets and gingham blankets are calling, so why not try out this timeless classic? Tasty and tender, we don't blame you if you gobble it down in one mouthful, it's the stuff of picnic legends.

Ingredients (for 8 people):

  • 7 1/2 cups buttermilk
  • 1 1/2 cups kosher salt
  • 6 tbsp sugar
  • 8 oz. chicken (drumsticks or thighs are best)
  • 2 cups flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 tsp salt 

Instructions:

  1. In a zip-lock bag, pour in the milk, salt and sugar. 
  2. Add the chicken, seal, and place in the refrigerator for 3 hours. 
  3. Remove from the refrigerator and pat the chicken dry with a paper towel.
  4. In a bowl, combine the flour and the seasoning.
  5. Dip the chicken in the flour mixture, then the milk, and then again in the flour.
  6. Heat oil in a skillet, and add the chicken. Over high-heat, cook for 12-15 min.
  7. Enjoy with picnic baked beans, crunchy dill pickles, and potato salad. 

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!